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Egg Noodles with Chicken and Vegetables

A tasty, filling dinner in just 40 minutes! Feel free to adjust the recipe based on whatever vegetables you have on hand.

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Egg noodles with chicken and vegetables
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 42 % 11 g
Fats 8 % 2 g
Carbohydrates 50 % 13 g
107 kcal
GI: 100 / 0 / 0
  • How do you make egg noodles with chicken and vegetables? Cut the chicken breast into strips, pour the soy sauce over it, and let it sit for 20 minutes. Slice the zucchini into half-moons. Shave the carrot into thin ribbons with a vegetable peeler. Slice the onion into half-moons. Add vegetable oil to a skillet and sauté the chicken, then add the onion and all the vegetables. Boil the noodles for 2–3 minutes, until just shy of done. Add the noodles to the skillet with the chicken and vegetables and toss for a few minutes. Plate the finished dish and garnish with fresh cucumber and sesame seeds.
  • For how to cook pasta properly, get it al dente, choose a good-quality product, and more, see the article "Pasta — the fine points of choosing and the secrets of cooking it."
  • The right skillet matters! A poorly chosen pan can undo even the best recipe. For all the details on picking the perfect skillet for different dishes, read here.
  • Keep in mind that soy sauce is quite salty, so cut back on the total amount of salt or you risk over-salting the dish.

Caloric content of the products possible in the composition of the dish

  • Fresh cucumbers - 15  kcal/100g
  • Zucchini - 23  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Dried whole sesame seeds - 563  kcal/100g
  • Shelled sesame seed - 582  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Egg noodles - 304  kcal/100g

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